Torta Colonne (cherry tart/pie) – Puglia

I was walking down the road on a particularly grey miserable drizzly day when I spotted a crate of sour cherries. They were a bright, shiny race car red and I could not stop staring at them. I scrolled through the rolodex of recipes in my head thinking what I could make and I thought back to two summers ago to my friend Chiara's birthday. Her aunt made a beautiful cherry pie for her birthday.If you are short on time or out of cherry season, just use store bought sour cherry jam. The pastry feels a bit too wet but don't worry it bakes beautifully.

Push the pastry into the tart pan, particularly in the corners so the pastry lining the sides doesn't slump down as it bakes.Cut any excess pastry off the top.

Wrap the remaining pastry in cling film and place in the refrigerator. Poke the crust with a fork all over and place the tart pan in the refrigerator for 10 to 15 minutes.Remove the tart pan from the refrigerator and spread the cherry jam inside.

Roll the remaining pastry out and slice into strips to lay across the tart. Cut off the excess pastry.

Brush the top of the pastry with the remaining egg yolk.

Bake for 30 minutes or until the pastry is golden.

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